Prep 10 mins
Cook 0 mins
- 1 (8 ounce) cream cheese spread
- 1⁄2 cup Miracle Whip
- 1⁄2 cup sun-dried tomato packed in oil, drained, chopped
- 2 tablespoons finely chopped fresh chives
- 1 garlic clove, minced
- 1 teaspoon fresh ground black pepper
- Mix all ingredients until well blended.
- Refrigerate until ready to serve. Serve with crackers and cut-up vegetables.
I was just getting ready to post this recipe. This is a fantastic spread/dip. The first time I made it, it disappeared in a blink of an eye. Each time I've made it since, I've doubled the recipe. It's *that* good. I buy my sundried tomatoes from the "Bulk Barn". They are not packed in oil, but are very soft and supple. Sounds kinda sexy doesn't it. ;) They are not 'dry and hard' like the ones you have to soak, so they are much nicer to deal with. I keep them in a decorator preserving jar on a shelf in the kitchen. Nice to look at and handy. Ooops! I'm getting off the topic now. In any case, this dip really is terrific with crackers, but I like it the best with raw veggies.
I had company this afternoon and made this for them. As they were here I didn't allow it to "age" in the fridge but served it right away with some fresh veggies and Vegetable Thins crackers. It was liked but the company felt that the garlic was too strong (I had used a good sized clove), however that might not be the case had it had time to blend. There was about a quarter of the amount left from 3 people munching on it while playing cards. I used the food processor so there were no chunks in it and I'm not sure if that was good or bad in this case, also, I went easier on the pepper. The tomatoes gave it a very nice color as well as added a lot to the flavor. I think that this recipe depends a lot on personal taste and it's definitely worth a try.